Category: Sweet Treats

May 21st, 2020

5/21/2020

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Baked Lemon Blueberry Donuts

SERVINGS: 12
DIETARY: None
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/12-14 min (per batch)

Donuts

2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cc sugar
2 eggs
1 c. whole milk
2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
1 1/2 c. fresh blueberries
2 tbsp. lemon zest

Garnish

10 oz. white chocolate, melted
candied lemon peel

Pre-heat oven to 350˚ F.
In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and metled butter. Add the melted butter last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries and lemon zest.
Spoon batter into a liberally greased donut pan. Fill the molds about halfway up so when they bake they don't overflow. I used a 6 donut pan, so it took two batches.
Bake for 12-14 min. Remove from the oven and let them cool for a few minutes before removing the donuts from the pan.
Once cooled, spoon or brush some melted white chocolate on each donut then top with candied lemon peel. Perfect for a hot summer day!

"Me Cuisine" Tips

You can also make a lemon glaze by mixing powdered sugar and lemon juice. Makes a delicious icing.
The donuts should be a nice golden brown on the outside. Use a toothpick to make sure they are baked all the way through.
I used fresh blueberries, but using frozen blueberries will ensure they don't burst while baking the donuts.

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May 05th, 2020

5/5/2020

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Skillet Cookie

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/28 min

Skillet Cookie

1 c. unsalted butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 1/4 c. bread flour or all-purpose
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips or chunks

Preheat the oven to 325 F degrees.
In a large bowl, mix the flour, baking soda, and salt and set aside.
Put the softened butter and brown sugar in a separate bowl. Mix with a hand mixer until small and grainy.
Add the eggs and vanilla extract and mix until the mixture is wet and brown. Should be a uniform mixture.
Next, add the dry mixture in two separate batches and mix until the cookie dough is uniform and mixed thoroughly (do not over mix).
Once properly mixed, fold in the chocolate chip until distributed evenly.
Grease or spray a 10-12 in large cast iron skillet. Distributed the cookie dough evenly throughout the skillet and smooth with a spatula. Place in the oven for about 26-30 min or until the sides are crispy brown and the middle is baked all the way through.
Pairs perfectly with vanilla ice cream and chocolate sauce!

"Me Cuisine" Tips

Put 2 tbsp. maple syrup for an extra depth of flavor.
The colder the butter, the more cakey the cookie will turn out. Use melted butter for a chewier cookie.
Baking the cookie in a skillet allows the edges to be crunchy, yet the inside is soft because the cast iron pan retains heat better than most others.

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April 14th, 2020

4/14/2020

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Fudge Brownies with Walnuts

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Fudge Brownies

1/2 c. unsalted butter, melted
1 tbsp. neutral cooking oil (not olive oil)
1 1/4 c. white granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1/2 c. all purpose flour
3/4 c. unsweetened cocoa powder
8 oz. chocolate chips
8 oz. walnuts, chopped and toasted
pinch of salt

Preheat the oven to 350 F degrees. Lightly grease an 8-in. square baking pan with cooking spray (also makes it easier if the pan is non-stick).
Combine melted butter, oil, and sugar together in a bowl. Whisk for about 1 min. and add the eggs and vanilla. Beat until the color turns lighter.
Add flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Over mixing will turn the brownies dense so be careful in this step.
Pour in the chocolate chips and walnuts and fold them in until evenly distributed. Pour the batter into the pan and smooth the top.
Bake for about 20-25 min or until the center is barely set. You can stick a toothpick in the middle and if it comes out clean you are good to go (I actually like the center a little under cooked).
Remove the brownies and let them cool. Cut into 9 separate squares and enjoy with some vanilla ice cream.

"Me Cuisine" Tips

Dried cherries work perfectly in this recipe and add a nice textural difference.
Add parchment paper to the baking pan to ensure the brownies do not stick.
The hotter the melted butter is, the fudgier the brownies will be. For more cakey brownies, add colder butter.

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March 07th, 2020

3/7/2020

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Keto Lemon Bars

SERVINGS: 9
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/50 min

Crust

1 c. almond meal flour
1/3 c. erythritol, confectioner (I used Swerve)
1/2 c. unsalted butter, melted
1-2 tsp. vanilla extract (optional)
salt, just a pinch

Lemon Filling

1 lemon, zested
3 lemons, juiced
3 eggs
3/4 c. almond meal flour
1 c. erythritol, confectioner
salt, just a pinch

Using the crust ingredients, mix the butter, almond flour, powdered erythritol, and salt. Press evenly in an 8x8 baking dish lined with parchment paper. Bake around 20 min at 350 F degrees or until the sides start to brown. Once baked, cool for 8-10 min.
In a large bowl, add all of the lemon filling ingredients and combine using a whisk until uniform and a light yellow color.
Pour the filling into the cooled crust and bake for another 25 minutes.
Once baked, let cool for about 10 min. When cooled, sprinkle more of the powdered erythritol over top of the lemon squares.

"Me Cuisine" Tips

It was my first time using erythritol, but it wasn't bad at all. Swerve is a good brand and completely natural.
I liked the vanilla in the crust, but it can be a turnoff for some with the combination of the lemon.
It's a little more mealy than the traditional shortbread lemon squares; however, they will definitely satisfy that craving if you're on a diet.

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February 29th, 2020

2/29/2020

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Choco Nana Nut Muffins

SERVINGS: 14 muffins
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/42 minutes

Banana Nut Muffins

3 ripe bananas, mashed with no clumps
6 oz. chocolate chips
6 oz. toasted walnuts, chopped
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tbsp. ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1/2 c. brown sugar
1/4 c. maple syrup
2 tsp. vanilla extract
salt, just a pinch

Put the sugar, syrup, and melted butter in a large bowl and whisk until the mixture is homogeneous. Add the eggs, bananas, and vanilla and whisk for another minute or one uniform mixture.
Next, add all of the dry ingredients slowly (flour, baking soda, cinnamon, and salt). Whisk until there are not streaks of flour in the batter, which should only take around 3 min (be careful not to over mix).
Now, add the walnuts and chocolate chips and incorporate evenly within the batter. The batter should be thick, but still sticky. Preheat the oven to 350 F degrees.
Spray non-sticking spray into your muffin tins (I used one that could hold 6 medium sized muffins). Place enough batter in each crevice until each one is 3/4 of the way full. Put the tin in the oven for 12-14 min or until you can put a toothpick in the middle and it comes out clean.
Lastly, once done, take the tin out and place on a cooling rack until safe to remove and eat without burning your mouth (like I did).

"Me Cuisine" Tips

Like cookies or any other baked good, test different mix-ins and ingredients. Just make sure to keep the ratio of wet and dry ingredients (like peanut butter would taste really good, just add less melted butter).
If you use bigger muffin tins, increase the baking time and lower the baking time with smaller muffin tins.
These muffins taste best warm so the chocolate is nice and melted.

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February 26th, 2020

2/26/2020

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Chewy Oatmeal Chocolate Chip Cookies

SERVINGS: 30-40 cookies
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/50 min

Oatmeal Chocolate Chip Cookies

1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsalted butter, room temperature
1 c. light brown sugar
1/4 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
2 tbsp. maple syrup
1 tbsp. molasses
3 c. rolled oats
2 c. semi-sweet chocolate

First, in a medium bowl, whisk flour, cinnamon, baking soda, and salt.
In another bowl, use either a stand mixer or hand mixer, beat the butter and sugars on medium speed until the mixture is pale and has incorporated air. This should take about 4 minutes.
Add eggs one at a time until they are fully incorporated on high speed then add the vanilla. Also add the molasses and maple syrup at this point.
Turn the mixture to low speed and add the flour mixture until combined. Add the oats and chocolate chips and mix until combined evenly.
Chill the dough in the fridge for about 45 min-1 hr. Preheat oven to 350 F degrees and line a baking sheet with parchment paper or silicone mat. Using a scoop (small or medium), form the dough into balls and place 2 inches apart on the baking sheet.
Bake for 10 min (if you used a medium scoop, bake for 12 min) or until the edges are lightly browned and the center is still soft and unset.
Cool for 5 min on a baking sheet, then transfer to a rack to cool.

"Me Cuisine" Tips

You can literally do anything with this cookie recipe, such as adding dried fruit or adding whatever mix-ins you want.
Be sure to use the "creaming method" whenever you make cookies. All this means is you mix the butter, eggs, and sugar first (and any other liquids), then add the dry ingredients.
I love chewy cookies, but keep them in the oven longer for a crunchier texture.

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September 25th, 2019

9/25/2019

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Ginger Spice Cookies

SERVINGS: 18
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 40 min/20 min

Liquid Ingredients

1 c. unsalted butter, melted (but not hot)
1 c. dark brown sugar
1 egg
1/4 c. molasses

Dry Ingredients

2 1/4 c. bread or all-purpose flour
1 tsp. baking soda
2 tbsp. ground ginger
1 tbsp. ground cinnamon
1/2 tbsp. ground clove
1/2 tbsp. all spice
6 oz. candied ginger, diced finely

For Rolling

A bowl or plate with white sugar

To make a true cookie, you should use this fancy method called the "creaming method" (mixing the sugar and liquid ingredients together, then gradually add the dry ingredients).
Preheat the oven to 350 degrees F. Begin by putting the dark brown sugar (packed in the measuring cup) and melted butter in a bowl. Mix with a standing mixture or hand mixture, gradually moving to high speed until the mixture is dark and creamy. Add the egg and molasses and repeat the same process, increasing the volume.
Mix the dry ingredients in another bowl and incorporate using a whisk (or a fork) to remove lumps. Put the mixer on low speed in the wet ingredient bowl and gradually add the dry ingredients. It is going to become harder to mix, so gradually increase the speed until the dough is homogenous and uniform.
Once the dough is formed, add the candied ginger to the mix and use a spoon so you have some in every bite. Place the mixture in the fridge for about 30 min.
Remove the dough from the fridge and use a teaspoon measure or small ice cream scoop to get balls that are 1" in. diameter. Take the formed ball and roll in the sugar until evenly coated. Place the formed, sugar dough on a non-stick baking sheet or on wax paper on a sheet tray. Make sure there is about 1 1/2 inches between the balls so they don't bake into each other.
When the trays are full, put them in the oven for about 10-12 minutes, or until the flatten out slightly and are firm on the outside. Take the trays out when done cooking and let them cool at room temperature for about 20 min before handling them (they will fall apart and you want them to firm up). Place the cooled cookies on a wire rack, if you have one, and repeat the process (should make about 36 cookies). These cookies pair well with a cup of coffee or a glass of milk!

Me Cuisine Tips

Using the melted butter makes for a more tender cookie (and usually more chewy). Use white sugar if you want a cakey cookie.
I was going to call them ginger snaps, but there's no snap to them because they are so tender.
The creaming method is the base, but you can add whatever flavorings you want to it. Maple syrup would taste terrific in these cookies.

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September 20th, 2019

9/20/2019

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Apple Picking Crumble

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/50 min

Macerated Apples

6 apples, peeled (optional), cores removed, sliced thin
1/4 c. dark brown sugar
1/4 c. maple syrup
2 tbsp. ground cinnamon
1 tbsp. ground clove
1/2 tbsp. nutmeg
1 1/2 tsp. vanilla extract (optional)
pinch salt

Crumble

1 1/2 sticks unsalted butter, cold, chopped up
1 c. dark brown sugar
1 tbsp. ground cinnamon
1 1/2 c. old fashioned oats
pinch salt

Create the crumble by mixing all of the ingredients into a bowl using a mixture or your hands. Work it until the crumble is evenly distributed, cover, and place in the fridge for 20 minutes or until cold.
Preheat the oven to 375 degrees F. Mix the apples, spices, sugar, and all other ingredients into a baking dish (I used a deep 9x11 glass dish). Incorporate the ingredients evenly with a spoon and smooth out the apples evenly in the dish. Take the crumble out of the fridge and use your hands to distribute it all of over the top until the apples are covered. Don't work it too much because you want it to be cold.
Place in the oven for about 50 minutes to an hour. Check to make sure the crumble on top is solidified and the apples are softened, but still have texture. The crumble should be brown and solid, the apples should have a little crisp left, and the liquid should be a thin syrup consistency. Take a nice healthy serving and place a large dollop of vanilla ice cream on top so it melts all over the crumble!

Me Cuisine

You can remove the skin off the apples, but I didn't because I like the flavor and texture of the skin.
I made a gluten-free crumble; however, you can add flour to the crumble for a more traditional take. I actually prefer the oats.
Use a variety of apples for the best flavor! I used four different varieties from apple picking.
Vanilla ice cream, whipped cream, and caramel sauce are awesome toppings for this recipe.

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August 28th, 2019

8/28/2019

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Mess Hall Style Congo Bar

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 20 min/45 min

Congo Bar

2 3/4 c. bread flour (or all-purpose)
2 c. white sugar (or brown)
12 oz. chocolate chips (dark or milk or white)
8 oz. chopped walnuts, roasted
3 eggs
1 tsp. vanilla extract
2/3 c. butter, softened
2 1/4 tsp. baking powder
pinch of salt

Easy Chocolate Sauce (optional)

8 oz. heavy cream
8 oz. chocolate (chips or chopped or anything)

Assemble all of the ingredients for making the cookie (a congo bar is essentially a giant cookie/cake hybrid). Put the butter and the sugar into a bowl and either use a hand mixture or standing mixture and mix until combined (this is called the "creaming method"...mixing all the wet ingredients with sugar then adding the dry ingredients...use this technique for making any type of cookie). Once combined, add the eggs and vanilla and mix until a creamy consistency.
If you haven't already, preheat the oven to 375 degrees F. Now, slowly add the flour and baking powder. Mix until all ingredients are combined evenly and a dough starts to form.
Once formed, add the chocolate chips, walnuts, and salt and use a rubber spatula to distribute evenly. I used a non-stick (highly recommended) 6x6 pan (if you don't have a non-stick baking pan, line it with wax paper or use cooking spray all over the pan). These made very thick, large cookie bars. You can definitely use a larger pan for smaller cookies, just don't cook it as long. I would recommend using an 8x8 or 10x10. Place the cookies in the oven for about 45 min or until lightly brown on the top. Stick a toothpick in the middle and if it comes out clean, they are done!
This is optional, but while the cookie is baking place the cream in a mug and microwave for about 30sec-60sec. Take out and make sure it is hot. Add the chocolate to the cream and use a spoon to stir. Stir for a good 2-4 min or until the mixture is thick, shiny, and delicious (it will start off then, but I promise it will thicken up).
Take the congo bar out and let it cool for about 30 min. Once cool, take a nice, big piece out, drizzle with some of the sauce, and indulge.

Me Cuisine Tips

You can put anything in this dessert! Add different things like dried fruit or even peanut butter.
I used white sugar to make the texture more cakey and like the traditional West Point congo bar. Add brown sugar for a more chewy and, in my opinion, moist consistency.
Pour chocolate milk in a bowl and add a piece of this bar to enjoy it the traditional way...it is AMAZING!

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August 13th, 2019

8/13/2019

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Homemade, No Churn Ice Cream

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/6 hr

Ice Cream Base

2 c. heavy cream
1 14 oz. sweetened condensed milk
1 spoonful sugar
1 tsp. vanilla extract (optional)
1 1/2 tbsp. cinnamon (optional)
8 oz. dark chocolate, in chunks (optional)

Start off by putting your bowl, heavy cream, and condensed milk in the freezer for about 15 minutes (you want everything to be cold for best results).
Remove from the freezer and add the heavy cream with the sugar and vanilla to the chilled bowl and use a hand mixer, kitchen-aid, or whisk to whip the heavy cream. Use on low speed and gradually max the speed. Stop mixing once the cream turns into a whipped cream consistency (do not over churn, or it will turn into butter...just whip until soft peaks from and maintains shape).
Once the whipped cream is whipped, gently fold in the condensed milk using a spatula until the mixture is one unit and completely mixed together (it will lose some volume, but it's fine). At this point add any of the solid additions and fold in (I used dark chocolate).
After mixing everything, put in a container and lay plastic wrap directly on top so it does not turn icy. Place a cover on top or more plastic wrap and place in the freezer for at least 6 hours for best results.

Me Cuisine Tips

Add whatever flavors you like! Instead of cinnamon, maybe do some cocoa powder. You can also do fruit like blueberries or strawberries.
This method is called the "2-Ingredient Method" because the base is only whipped cream and sweetened condensed milk.

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recipes

May 21st, 2020

Baked Lemon Blueberry Donuts

May 05th, 2020

Skillet Cookie

April 14th, 2020

Fudge Brownies with Walnuts

March 07th, 2020

Keto Lemon Bars

February 29th, 2020

Choco Nana Nut Muffins

February 26th, 2020

Chewy Oatmeal Chocolate Chip Cookies

September 25th, 2019

Ginger Spice Cookies

September 20th, 2019

Apple Picking Crumble

August 28th, 2019

Mess Hall Style Congo Bar

August 13th, 2019

Homemade, No Churn Ice Cream

Archives

recipes

Baked Lemon Blueberry Donuts

Skillet Cookie

Fudge Brownies with Walnuts

Keto Lemon Bars

​Choco Nana Nut Muffins

Chewy Oatmeal Chocolate Chip Cookies

Ginger Spice Cookies

Apple Picking Crumble

Mess Hall Style Congo Bar

Homemade, No Churn Ice Cream

Archives

Choco Nana Nut Muffins